When it comes to Italian spots in New York City, Carbone is easily one of the most famous — and hardest to get into.
The restaurant — which also has US locations in Miami, Las Vegas, and Dallas — is famous for its melt-in-your-mouth meatballs, the signature "grandma bread" slicked with tomato sauce, and its spicy rigatoni vodka, which celebrities can't get enough of.
While Mario Carbone wouldn't divulge the secrets to his most famous dish, the chef gave me a 20-minute pasta recipe to bring some of Carbone's magic to my own kitchen.
Here's how to make it.
Mario Carbone's penne with spicy shrimp was inspired by his childhood.
This recipe is reminiscent of the southern Italian seafood pastas that Carbone grew up eating with his family in Queens.
"What I love about it most is that it's bright, acidic, and clean," he said. "There's no murkiness whatsoever, mainly because the tomato sauce and shrimp don't spend a lot of time together in the pan."
The Carbone Fine Food team developed the recipe to pair with its line of pasta sauces. In addition to the arrabbiata, which is used in Carbone's penne with spicy shrimp, you can try the marinara, tomato basil, roasted garlic, and even the spicy vodka.
Carbone's penne with spicy shrimp only needs a few ingredients.
To make the dish at home, you'll need:
- Shrimp
- Penne pasta
- Carbone's arrabbiata sauce
- Garlic
- Parsley
- Chili flakes
If you don't have the sauce on hand, Carbone said you can always whip up your own.
His pasta sauce is made with Italian tomatoes (whole peeled tomatoes, tomato purée, sea salt, basil), along with onions, olive oil, sea salt, garlic, basil, crushed red pepper flakes, and oregano.
To begin, I started my very minimal prep.
Since I was making pasta for three people, I chopped a handful of parsley and minced three cloves of garlic.
Then I peeled and butterflied the shrimp.
I sliced down the back of each shrimp with a knife, making sure not to cut them in half. Then I used the tip of my blade to remove the dark vein running down the middle.
Once my shrimp were ready, I got a pot of salted water boiling.
To make three servings, I used two-thirds of a 16-ounce box of penne pasta.
I placed a sauté pan over medium heat and added some olive oil and the garlic.
Carbone notes that it's important not to brown the garlic. Simply wait until the oil is infused and aromatic.
I added the shrimp as the smell of garlic wafted through my kitchen.
I seasoned the shrimp with a pinch of salt and plenty of chili flakes — I like a kick!
"There's no need to be too delicate with the shrimp," Carbone told me. "You want to cook it somewhat aggressively, almost toasting it."
Then I added the arrabbiata sauce and checked on my pasta.
"This recipe calls for penne, but so many shapes would work well with the sauce — try it with angel hair, for instance," Carbone said. "No matter what, though, make sure it's al dente."
Carbone's pro tip: Cook the pasta for one to two minutes less than the package says to ensure you get it perfect.
I brought my shrimp and sauce to a simmer, then removed my pan from the heat.
After sliding the pan to a different burner, I drained my pasta.
I added the penne and chopped parsley, tossing everything together.
The parsley added a nice burst of color to the pan. I couldn't wait to dig in.
I sprinkled bread crumbs on top before taking my first bite. The penne was delicious and light.
I was worried the pasta might be a bit plain, but Carbone's recipe packs plenty of heat and flavor. The arrabbiata sauce and chili flakes give each bite a satisfying kick without overwhelming the palate. Even my dad, who hates spicy food, said it was the perfect amount of heat. My mom said it reminded her of "eating spaghetti and fish by the beach in Greece."
My Greek family strongly believes that most things taste better with a bit of feta, and it was a great addition to this pasta dish.
Even if you can't make it to Santorini this summer, at least you can pretend.
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Anneta Konstantinides is a lifestyle correspondent at Business Insider, with a focus on food and travel. She loves taking readers inside Michelin-starred kitchens and exploring the world of fine-dining, and she's always trying to find the best Ina Garten and Gordon Ramsay recipes. Her second home is LAX, where she's often catching a flight and reviewing airlines.Anneta has also been reporting on the pageant industry for the last six years and has interviewed every Miss USA and Miss Universe winner since 2019. She was a finalist at the LA Press Club Awards for her investigation into the 2022 Miss USA scandal and was featured in The New York Times Presents episode "How to Fix a Pageant" on Hulu in September 2023. After graduating from UCLA with a B.A in English Literature and a minor in film & television, Anneta worked as a journalist in London, Sydney, New York City, Los Angeles, and Washington, DC. You can reach Anneta at [email protected].
